My grandmother would cook for her 5 brothers, mother and father on a wood stove. Arising a 5 AM, or earlier, visit an outhouse because no indoor plumbing, she first had to cross the dogtrot to the detached kitchen, covered only by a breezeway porch, (and it got turrable cold in North Alabama), draw water from the well to brew the coffee, start the fire to get it to the proper temp for their country breakfast of ham, eggs, fried chicken, biscuits, gravy and/or grits. Flapjacks on Sunday. While the fire was kindling, not ready for cooking temps, she would have to slop the hogs, feed the chickens, and milk the cows. Then the coals would be hot enough to manage proper cooking heat distribution. This was done by the light of a kerosene lamp every day before they all went to work in the barn and fields their 300 acre farm. We have little idea how intense their daily lives were. nostr:note1stn48h2dy2m2nyrajfkjqxglyq30gacsp5mwm00a5a3m7z0e9f4s7uuj4y